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This Mexican street corn pasta salad transforms the beloved flavors of elote into a satisfying pasta dish that brightens any table. The combination of sweet charred corn, tangy lime, and creamy sauce creates a perfect balance that captures authentic Mexican street food essence in every bite.
I first made this recipe for a backyard barbecue when I needed something to pair with grilled chicken. It was such a hit that guests ignored the main course and kept returning for more pasta salad. Now it's requested at every summer gathering I host.
Ingredients
- Corn on the cob fresh corn delivers the best flavor and texture when charred on the grill
- Pasta medium shapes like rotini or farfalle work best to catch the creamy sauce
- Crema Mexicana provides authentic creaminess similar to sour cream but with a milder flavor
- Fresh lime juice adds brightness that cuts through the richness
- Cayenne pepper brings subtle heat that balances the sweetness of the corn
- Fresh cilantro adds herbaceous notes essential to Mexican cuisine
- Jalapeños provide controlled heat while adding traditional flavor
- Cotija cheese delivers salty complexity and authentic Mexican flavor
Step-by-Step Instructions
- Grill the Corn
- Place dehusked corn directly on hot grill grates between 450°F and 500°F. Close the lid and rotate corn every few minutes for even char marks. The corn should develop a beautiful golden color with some darker charred spots taking about 10 to 15 minutes. This step adds the distinctive smoky flavor that makes this dish special.
- Cook the Pasta
- Boil pasta in generously salted water according to package directions until al dente. Immediately drain and rinse under cold water to stop the cooking process and prevent sticking. The pasta should be tender but still have a slight bite for the best texture in the finished salad.
- Prepare the Corn
- Allow grilled corn to cool for 5 to 10 minutes before handling. Stand each cob vertically on a cutting board and carefully slice downward with a sharp knife to remove kernels. Try to keep some of the kernels in chunks as they add interesting texture to the finished dish.
- Make the Dressing
- In a large bowl whisk together crema Mexicana lime juice and cayenne pepper until smooth. The mixture should have a pourable consistency but still be thick enough to coat the pasta. This creamy base captures all the authentic flavors of street corn.
- Combine and Serve
- Add cooled pasta corn kernels chopped jalapeños cilantro and crumbled cotija cheese to the dressing. Toss thoroughly until all ingredients are well coated. Taste and adjust seasonings adding more lime salt or cayenne as needed. The flavors should be bold and well balanced.
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My favorite part of this recipe is the contrast between the sweet charred corn and the tangy crema sauce. It reminds me of summers in Mexico City where street vendors skillfully slather grilled corn with creamy toppings and spices. The first time I recreated those flavors at home my kitchen filled with wonderful aromas that transported me right back to those vibrant street markets.
Make It Ahead
This pasta salad actually improves when made a few hours before serving. The flavors meld together beautifully as it sits making it perfect for meal prep or entertaining. If preparing more than 8 hours ahead reserve some of the cotija cheese and cilantro to sprinkle fresh before serving. Store in an airtight container in the refrigerator for up to three days though the texture is best within the first 48 hours.
Customizing Your Salad
For a spicier version leave some jalapeño seeds intact or add a dash of hot sauce to the crema mixture. If you prefer a milder dish substitute bell peppers for the jalapeños. Make it heartier by adding black beans avocado chunks or grilled chicken. For a more authentic elote flavor consider adding a sprinkle of tajin seasoning or chili powder. The versatility of this recipe allows for endless variations while maintaining its Mexican street food character.
Ingredient Substitutions
No grill? Roast corn in a 425°F oven for 20 minutes turning occasionally or use a cast iron skillet to char kernels. Cant find crema Mexicana? Mix sour cream with a splash of heavy cream as a close substitute. Cotija cheese can be replaced with feta though it will be slightly tangier. Fresh corn is ideal but in winter months frozen corn works too just pat dry and sauté in a hot pan to develop some color before adding to the salad.
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Frequently Asked Questions
- → Can I use frozen corn instead of fresh corn on the cob?
Yes, you can substitute about 2 cups of frozen corn kernels. Thaw them completely and pat dry, then sauté in a hot skillet with a little oil until they develop some char marks to mimic the grilled flavor.
- → What type of pasta works best for this dish?
Medium shapes like rotini, fusilli, or bowties (farfalle) work especially well as they hold the creamy sauce and mix easily with the corn kernels. Short pasta shapes with ridges or curves capture more of the delicious sauce.
- → What can I substitute for crema Mexicana?
If you can't find crema Mexicana, a mixture of sour cream (3/4 cup) and heavy cream (1/4 cup) makes a good substitute. Greek yogurt thinned with a little milk also works, though it will add more tanginess.
- → What can I use instead of cotija cheese?
Feta cheese makes the best substitute for cotija as it has a similar crumbly texture and salty profile. Queso fresco is another good alternative, though milder in flavor. In a pinch, grated parmesan can work too.
- → Can this dish be made ahead of time?
Yes, this pasta salad can be made up to 24 hours in advance and stored in the refrigerator. The flavors actually develop nicely as it sits. You may want to add a splash of lime juice and a little extra crema before serving to refresh the flavors.
- → How spicy is this dish?
With the seeds and pith removed from the jalapeños and just 1/2 teaspoon of cayenne, this dish has a mild to medium heat level. You can adjust the spiciness by keeping some seeds in the jalapeños for more heat or reducing the cayenne for less heat.